DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0059

NUTRIČNÍ A SENZORICKÉ HODNOCENÍ SUŠENEK OBSAHUJÍCÍ PRÁŠEK Z KYSANÉHO ZELÍ / NUTRITIONAL AND SENSORY EVALUATION OF COOKIES WITH SAUERKRAUT POWDER

Libor Červenka1, Sali Muriqi1, Michaela Frühbauerová1
1 Katedra analytické chemie, Fakulta chemicko-technologická, Univerzita Pardubice, Studentská 573, 532 10 Pardubice

The powder prepared from freeze-dried sauerkraut is a rich source of fibre, vitamin C and phenolic substances. Various levels (1, 5, 10, and 15 %) of sauerkraut powder were used as an additive to model cookies. Subsequently, the nutritional properties of the cookies, their colour and overall taste acceptance were monitored. With increasing content of sauerkraut powder, crude fibre elevated from 4.9 to 8.6 g/100 g, ascorbic acid from 0.77 to12.80 mg/ 100 g as well as total phenolic substances (both free and bound). Adding powder changed the overall colour in samples with 10 and 15% powder (ΔEab = 4.6 and 5.9). However, the addition of sauerkraut powder resulted in a significant increase in salt content, from 1.23 to 2.07 g/100 g for cookies with 1% to 15 % powder. Most panellists (79,3 %) rated the overall taste of samples containing 5 % of powder as „excellent“ to „good“.

Keywords: lyophilisation; cabbage; colour; water activity, colour, ascorbic acid

pages: 59-65, online: 2024



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